The recipe is very easy and simple without too many spices. The most important step here is marinating the chicken, then cooking it and then the final frying.
This keeps the chicken juicy, soft and moist .
Ingredients
1 Kg Chicken Drumsticks
1 Tablespoon Heaped Ginger Garlic paste
1 to 1 ½ Teaspoon Salt or to taste
1 Cup Yogurt - beaten
1 Teaspoon Garam Masala Powder
½ Teaspoon Heaped Black pepper powder
1 Tablespoon Lemon juice
¼ Cup Oil
1 Cup All Purpose Flour
Oil for deep frying as required
Onion rings mint leaves and lemon wedges to serve
Method
Wash and clean the chicken drumsticks and pat them dry.
Marinate chicken with salt ginger garlic, salt, black pepper,garam masala powder, lemon juice and yogurt. Rub it well into the drumsticks and keep it overnight covered in the refrigerator.
Heat a pan with ¼ cup oil and add the chicken drumsticks in a single layer along with the marinade and keep covered and cook for 15 mins until chicken tender and cooked only 3/4 done. The chicken should be dry no moisture should be present. Cool it completely.
Heat oil for deep frying in a kadai or deep frying pan.
Heat oil for deep frying in a kadai or deep frying pan.
When cooled coat each piece of chicken in flour and deep fry in hot oil in a single layer in hot oil, when one side is done then turn and fry the other side till chicken slightly brown.
Garnish with onion rings, lemon wedges and mint leaves.
Enjoy these kababs which most succulent, juicy and tender.
Labels : Chicken, Starters, Kebabs, Deep Fried, Party pleasers, Mughlai Cuisine, Chicken Drumsticks, Appetizer
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